Chicken Cacciatore Recipe

The use of herbs, wine and vinegar in this delicious Italian family meal gives a wonderful, hearty flavor without the need for salt.

Recipe : Chicken Cacciatore

Ingredients :

60ml / 4 tbsp olive oil

1.5kg / 3 lb chicken pieces

2 onions, sliced

3 cloves garlic, crushed

225g / 8 oz button mushrooms, quartered

140ml / 1/4 pint red wine

15ml / 1 tbsp wine vinegar

15ml / 1 tbsp fresh chopped parsley

10ml / 2 tsp fresh chopped oregano

10ml / 2 tsp fresh chopped basil

1 bay leaf

450g / 1 lb tinned tomatoes

140ml / 1/4 pint chicken stock

freshly ground black pepper

pinch of sugar

Method :

In a large frying pan heat the oil and lay the chicken pieces, skin side down, in one layer. Brown for 3-4 minutes, then turn each piece over. Continue turning the chicken portions until all surfaces are well browned. Remove the chicken portion to a plate and keep warm. Add the onions and garlic to the oil and chicken juices in the frying pan. Cook lightly for 2-3 minutes, or until they are just beginning to brown. Add the mushrooms to the pan and cook for about 1 minute, stirring constantly.

Pour the wine and vinegar into the pan and boil rapidly to reduce to about half the original quantity. Add the herbs, bay leaf and tomatoes, stirring well to break up the tomatoes. Stir in the chicken stock and season with pepper and sugar. Return the chicken to the tomato sauce and cover with a tight fitting lid. Simmer for about 1 hour, or until the chicken is tender.

Serving idea - Serve with rice or pasta, and a mixed salad.

Variation - Use the delicious sauce in this recipe with any other meat of your choice.

Freezing - This dish freezes well for up to 3 months. Defrost thoroughly and reheat by simmering for at least 30 minutes before serving.

Serves 4-6

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